Grilled Pork Chops with Chile-Cucumber Salad & Peanut Sauce

Name: Grilled Pork Chops with Chile-Cucumber Salad & Peanut Sauce
Prep time: 35 min
Cook time: 10 min
Yield: 4
Ingredients: 1/2 cup chunky peanut butter; 1/2 cup canned unsweetened coconut milk; 2 tbsp. soy sauce; 6 tbsp. seasoned rice vinegar; 4 tbsp. sriracha; 2 tbsp. sugar; 1 tbsp. finely chopped peeled fresh ginger; 4 Persian cucumbers, thinly sliced into rounds; 2 cups thinly sliced red cabbage; 1 red Fresno or jalapeño chile—stemmed, halved, seeded and thinly sliced; 4 boneless pork loin chops (6 oz. each)

Author:: Rachael Ray Every Day
Updated:: Mar 28, 2018
Original:: Jun 27, 2017

Recipe by Sarah Tenaglia

10minCook Time
35minPrep Time
4Servings

Ingredients

1/2 cup chunky peanut butter
1/2 cup canned unsweetened coconut milk
2 tbsp. soy sauce
6 tbsp. seasoned rice vinegar
4 tbsp. sriracha
2 tbsp. sugar
1 tbsp. finely chopped peeled fresh ginger
4 Persian cucumbers, thinly sliced into rounds
2 cups thinly sliced red cabbage
1 red Fresno or jalapeño chile—stemmed, halved, seeded and thinly sliced
4 boneless pork loin chops (6 oz. each)

Preparation

1. In a mini food processor or blender, puree the peanut butter, coconut milk and soy sauce with 2 tbsp. rice vinegar and 2 tbsp. sriracha.

2. In a large bowl, whisk the remaining 4 tbsp. rice vinegar and 2 tbsp. sriracha with the sugar and ginger. Add the cucumbers, cabbage and chile; toss. Chill 20 minutes; drain.

3. Meanwhile, heat a grill over medium-high or a grill pan over high. Season the pork with salt and pepper. Grill until grill-marked and cooked through, about 5 minutes per side. Serve the pork and salad with the peanut sauce.